Loaded Baked Potato Soup

1 lb bacon, diced

1 onion, diced
5 large Russet potatoes, peeled and cubed
3 cups chicken stock
3 Tbsp butter
3 Tbsp flour
1 1/2 cups milk
3 green onions, sliced
3/4 cup shredded cheddar cheese, divided
1/2 tsp black pepper
sour cream (optional)

Directions:

1. In large stock pot, cook bacon until crisp. Drain all but 2 Tbsp of bacon grease from pot.
2. Cook onions in remaining grease for 5 minutes until tender
3. Add potatoes and chicken stock to pot. Bring to boil and simmer until thick. Slowly stir into stock pot. Bring to boil, reduce heat to low and simmer.
4. Add 1/2 cup shredded cheese, 3/4 bacon and 1/2 green onions to pot. Add pepper. Stir to combine. Cook additional 5 minutes.
5. Ladle into bowls, top with cheese, bacon, green onions and optional sour cream.

Cold Weather Chowder

As we find ourselves turning up the heat and breaking out the fuzzy pajama pants; I recently decided to make potato soup, only to find that I had only 2 big potatoes left. So I improvised on some of the ingredients and ended up creating this delicious meat-free chowder.

2 medium sized potatoes (2 cups) diced

1 cup diced carrots
2 cups (1 can) sweet corn
3 medium sized mushrooms sliced
1 1/2 cups milk
3/4 cup water
1 tsp salt
1/4 tsp black pepper
Cornstarch

Directions:

1. In medium saucepan cover and simmer potatoes, carrots, salt, pepper and water for 15 minutes.
2. Add corn & mushrooms and simmer for another 10 minutes.
3. Add milk, stirring until heated. DO NOT BOIL!
4. Stir in cornstarch a little at a time until you reach desired thickness.
5. Serve hot with your favorite bread or crackers.